Saturday had a frosty beginning but the sun warmed us up nicely as the day progressed.
One of our entrance gates was closed off by the fairgrounds, which affected the market traffic for the day. There was some sort of recycle/reclamation drop-off program in progress. Some assumed we had closed for the season. We still had a good day, in spite of the confusion.
Another date to remember is Saturday, December 10th. We will return to the brown metal building located behind our current Farmers Market location at the Fairgrounds for our 3rd Annual Christmas Sale. We will post more information here as the date approaches.
Our cookbook, FARM FRESH RECIPES will make a great gift for the holidays. A collection of our favorite recipes, using fresh fruits, vegetables and meats offered at our market throughout the season, is a keeper. If you are interested in purchasing a copy, see any of our vendors. The cookbooks retail for $10.75.
Come check out the Boyle County Farmers Market offerings for this week:
Veggies and fruit: apples; cabbage; collard greens; cushaw squash; kale; peppers; potatoes; pumpkins; spaghetti squash; sweet potatoes; tomatoes; winter squash — sun spot, acorn, buttercup, turks turban, red warty thing, jarrahdale; yellow squash; zucchini
Meats: beef; chicken; lamb; pork; goat
Other: fresh eggs
Baked goods: sourdough breads and rolls; granola; friendship breads; homemade grape-nuts
Canned goods: apple butter
The Boyle County Farmers Market is located at the Boyle County Fairgrounds in Danville. The market manager is Gary Taylor of Knobview Farms; his number is (859) 332-2539. Hours for the market are 8 a.m.-6 p.m. Tuesday and Thursday, 8 a.m.-3 p.m. Saturday. Application for the 2011 Boyle County Farmers’ Market membership is now closed.
The Boyle County Farmers Market has been approved to accept WIC vouchers this year. We also have EBT and Debit Card capabilities for your convenience.
From the farm: This has been a week of frost and freeze warnings that sent farmers and gardeners scampering to save whatever they could.
We have only enough row cover to protect a few of the cold sensitive vegetables. Everything else was on its own. Fortunately, we didn’t have a freeze yet but the frost did burn the eggplant, summer squash and tomatoes.
We picked off as many green tomatoes and peppers as we could. Much of the winter squash and pumpkins have been harvested and are stored under cover for the moment.
Crops that can withstand frosty weather, like cabbage, greens, turnips and broccoli look healthier than ever.
We always have mixed feelings when Mother Nature puts an end to the gardens for the year. We will miss the fresh goodies, warm air and sunshine. On the other hand, we look forward to a little break after everything has been harvested, canned, dried or frozen and the farm is in shape for next year s growing season.
For now, we are bringing loads of pumpkins and winter squash to the Farmers Market. As I mentioned in an earlier column, I am cooking with the newer varieties of squash we grew this year. We have one variety of flat, white pumpkin that is very dense and heavy which made us wonder how it compares to pie pumpkins.